Does anybody know how to make fresh mexican salsa???

Question

I am talking about the salsa you find in like the El Torro Bravo salsa. El Torro Bravo's(California) that I have been to make their own tortillas which you can watch them do, and they chop your carne asada fresh for you and all the other foods they make are chopped right in front of you. I would really like to learn how to make this type of salsa. Anybody with good salsa recipes please reply

Answer 1

Here's a good one from cooks.com:

SALSA CRUDA (FRESH SALSA)
2 lg. tomatoes, peeled and chopped
4 tomatillos, husked and chopped
2 fresh chilies, seeded and chopped
5 green onions, chopped
2 fresh jalapeno peppers, seeded and chopped
1 tsp. ground cumin
1 tsp. fresh lime juice
1 tsp. sugar
1 tsp. minced fresh cilantro
1/2 tsp. freshly ground black pepper
1/4 tsp. salt

In lidded jar, combine all ingredients and marinate for at least 1 hour. May be stored for 2-3 weeks in refrigerator. Salsas are the salt and pepper of Mexico. This fresh salsa is a great accompaniment to most Mexican dishes and is a tasty dip for tortilla chips. Makes 2 cups.

Answer 2

2-3 medium sized fresh tomatoes (from 1 lb to 1 1/2 lb), stems removed, finely diced
1/2 red onion, finely diced
1 jalapeño chili pepper (stems, ribs, seeds removed), finely diced
1 serano chili pepper (stems, ribs, seeds removed), finely diced
Juice of one lime
1/2 cup chopped cilantro
Salt and pepper to taste
Optional: oregano and or cumin to taste

Start with chopping up 2 medium sized fresh tomatoes. Prepare the chilies. Be very careful while handling these hot peppers. If you can, avoid touching them with your hands. Use a fork to cut up the chilies over a small plate, or use a paper towel to protect your hands. Wash your hands thoroughly with soap and hot water after handling and avoid touching your eyes for several hours. Set aside some of the seeds from the peppers. If the salsa isn't hot enough, you can add a few for heat.

Combine all of the ingredients in a medium sized bowl. Taste. If the chilies make the salsa too hot, add some more chopped tomato. If not hot enough, carefully add a few of the seeds from the chilies, or add some ground cumin.

Let sit for an hour for the flavors to combine.

Makes approximately 3-4 cups.

Answer 3

Take one million big can boneless all white bird breast, stir in one million cup shredded Monterey Jack, one million/two small diced onion and one million can tired chopped inexperienced chiles. Roll in corn tortillas which have been microwaved in a rainy paper towel to melt. Should make a big caserole dish complete. Top with one million can inexperienced enchilada sauce and extra cheese. Bake approximately 350 for 20-25 mins until bubbly.

Answer 4

Fresh ripe tomatoes, red onion, jalapeno, cilantro, lime juice. And every once in awhile (when I can find it) I add finely chopped jicama to it. It adds a little extra crunch to it. Add cumin, salt and pepper to your liking. The recipe is the best with the jicama.